Tuesday, September 2, 2014

So, have you been loyal to your September resolutions? I know it's still day 2, but everyone knows how baby steps go a long way. If you can behave for two days, why not for the next 363, right?

I've decided to start eating more greens and less carbs: check. I've decided to do more exercise: check on the magnetic bike. I'm even proud to say - Oh, my god, so proud, really - that I've made a back-up of all my documents, formatted my loyal friend and organized everything again - the cleanest desktop in miles, I'm sure. (Let's see how long this lasts.)

Anyway, one of my tricks has been using more flavours (spices, seasonings,...), as well as reducing the servings per person. (Although in this dish it kind of backfired - I COULD use a bit more spinach in this meal; but I calculated it rather poorly and then didn't want to admit it, so... keep in mind that spinach shrinks over heat!!)

I used sliced pork. When marinated, we call them bifanas (love them on the plate or between two slices of bread). I cut them in thin slices - that's why I called them "bifanitas". I used some nice Portuguese flavours (like the vinegars) mixed with the Texan Steakhouse seasoning. I think it was a match made in heaven (with a hint of "hell" in a good sense - the barbecue rub is HOT!).

Slice the pork slices. Season them with the rub and the salt, about 30 minutes before grilling.Add 1 tablespoon of olive oil to a grill pan. Grill the bifanitas. Turn the slices when needed.Add 2 tablespoons of olive oil and the slices of garlic to a skillet, over medium to low heat. 2 minutes later, place the spinach. Turn the spinach until it is all coated in the olive oil and starts shrinking. Add the red fruits and the balsamic vinegars. Let it cook for 1 or 2 minutes, stirring occasionally. Add salt to taste. Enjoy!

I've been a very good girl so far. I'm a bit afraid of becoming lazy in the next couple of weeks, as my holidays have just finished, but as long as I keep in mind that I'm doing it for my own health, I think I'll be fine.